Lemon Cheesecake

How time is moving at a lightning speed, we are already in the middle of January. For months I have been on the countdown to Gaurav’s 40^th birthday, more so because he himself has been on the countdown. Seems like they have found their new twenties, thank god I am no where close to it. Must say at the speed of time travel won’t be saying that very soon.

Gaurav’s is my friend, my confidant and my critique. Mona and his 2 little daughters are my family and joy.

Gaurav loves food, he at times annoys me being so critical, but no one else is as happy as him after a good meal, and absolutely no else will express it so many words.

For the love and hate relationship of my life, Happy happy birthday my dearest friend, life today is unthinkable without you.

(Thanks Avantika for the most beautiful picture, www.avantikam.com)

Lemon Cheese Cake.

Ingredients

200g digestive biscuits

50g white butter

3 packets Philidelphia cream cheese (226 g a packet)

½ cup thick (hung) yogurt

1 tbsp custurd powder

2 tsp vanilla essence

1 + ½ tbsp lime juice (nimbu)

3 whole eggs

3 egg yolks

¾ cup castor sugar

For the cream layer

¾ cup hung yogurt

1 tsp vanilla extract

1 + ½ tbsp castor sugar

For the decoration

Poker shaped chocolate moulds

Some dried unsalted, unsweetened raspberries

Method

Preheat Oven at 180 degrees C

Process the digestive biscuits and butter together and press into the bottom of a springform pan, and put the pan in the freezer for 20 minutes.

Beat the cream cheese until smooth

Mix the sugar into it

Add the eggs then the yolk, one by one, beating each time.

Now pour the hung yougurt , lime juice and vanilla essence to it and beat until smooth and creamy.

Line the springform with cling wrap from the outside, and then repeat the exercise again.

Now line heavy duty aluminum foil over the cling wrap and then repeat the exercise again.

Stand the pan in a roasting pan and fill it with the mixture

Pour hot water from a recently boiled kettle into the roasting pan to come ¾ incn up the side of the cake pan and place in the oven to cook for 40 minutes

For the cream layer, beat the yogurt, vanilla and sugar together until it is smooth.

Remove the roasting pan from the oven after 40 minutes, and layer it with cream.

Stick it back in the oven and let it cook for a further 10 minutes.

When the cheesecake is ready the centre should be just set on the top, with a hint of wobble underneath.

Remove the cake tin from the roasting pan and tear way the foil and the cling wrap.

Let it cool, the refrigerate before unmolding

Arrange the poker shaped chocolate moulds and then garnish with some dried raspberries to add color and taste

Tip : Watch a video on youtube to understand the process of baking in Bain- Marie or water bath.